Comments on: Clams in dry masala (Kalva/Tisre/Khubbe sud sud sukke)

By: upasana

upasana — Tue, 09 Feb 2010 01:13:48 +0000

Thanks Shilpa.

By: Shilpa

Shilpa — Tue, 09 Feb 2010 00:35:40 +0000

I used the traditional knife (the one shown in here) to open them up. You could also boil them and take the meat out, I have never tried that though, I always like to use them raw. I have no idea what is available in Australia, if they are clams, you can use them.

By: upasana

upasana — Tue, 09 Feb 2010 00:29:00 +0000

Hi Silpa,
Did you cook raw clams here,or you boiled a little first to take it out from shell? Otherwise how do you take out clam meat from its shell? I get black colour clams in here, Australia,can i use it for this recipe? Please,let me know the cleaning and meat taking out process.thanks-
Upasana

By: Uday Pai

Uday Pai — Tue, 03 Nov 2009 18:01:01 +0000

Thanks Shilpa for this lovely website … using this website properly for many years now and today i again felt it posting thanks to you..

By: Sheetal

Sheetal — Tue, 08 Sep 2009 23:13:27 +0000

Hi Shilpa…This is a lovely recipe …Clams are called as lillipies outside India…They have the same taste..Cheers

By: Shweta Pandit

Shweta Pandit — Thu, 05 Mar 2009 13:42:35 +0000

Dear Shilpa,
Your recupes are of a great help not only to me but all.
I am newly married, trying to lear cooking non-veg. i was a pakka south canara konkani girl , never used to eat nonveg. but now have started to eat and cook too.
The recipes are are really traditional and great. i appreciate your efforts. Thanks a lot.

By: Mrs Sumedha

Mrs Sumedha — Mon, 23 Feb 2009 08:53:10 +0000

Hi Shilpa,
You are doing a good job of inspiring others to cook
We in Goa, prepare it in this way
first cook the onion and clams (halfs), green chillies cut into small bites, little chilli and turmenric powder with two spoon of water and salt. After this is cooked for 10 minutes add the coconut and pinch of sugar(optional). cook for 2-3 minutes more and add the “Sola” and (not the tamarind) switch of the lume and let rest for 5 minutes and ready to serve.
No use of oil at all in this receipe.
My home town in Mapusa we have this with conjee prepared of brown rice “ukde tandlachi pej” at around 11 – 12 on week ends before the lunch
Thanks and Regards
Sumedha

By: Leena

Leena — Wed, 07 Jan 2009 12:16:29 +0000

Thanks Shilpa for this wonderful site. I am a seafood lover but usually I dont cook as something goes wrong most of the times when I cook. But ur receipes are utterly delicious & mouth watering. Specially this Clams in dry masala. I like clams very much. Also thanks to post the pictures which gives us an idea how the dish shud look like. Can you pls tell me what type of masala (mirchi powder) is required to be used for fish recipes due to which such red colour appears. Pls do let me know.

Thanks & Regards & keep posting such wonderful recipes. Leena

Shilpa: I use Byadagi chillies that I get from India or Indian store here in US.

By: Anita

Anita — Tue, 21 Oct 2008 20:50:26 +0000

This recipe is very similar to the Goan recipe my family follows. And actually leaving one shell is quite common too – “ek-shipi”. We add kokam in stead of tamrind. Ah… my mouth is watering at the thought of this suke and hot rice. Need to look for some clams (uncooked).
Anita

By: t'das gawas

t'das gawas — Fri, 17 Oct 2008 17:19:47 +0000

ek number chi dish.jar ya barobar tandalachi bhakri bhetli na tar kahi hi nako